PILLSBURY ITALIAN BISCUIT FLATBREAD
This recipe came from Edith Shulman of Sedona AZ Bake-off Contest 32, 1986. She won $2,000! I found this on the Pillsbury website and really liked it and wanted to put it on Recipezaar for safekeeping. (I altered the recipe to include a little topping of Mozarella cheese)
Provided by JOY1998
Categories Breads
Time 30m
Yield 10-16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine all ingredients through garlic in a bowl.
- Separate the biscuits. Split the biscuits into the top and bottom half of biscuit.
- Flatten each biscuit on an ungreased cookie sheet.
- Spread about 1 tbl or more of cheese mixture over each flattened biscuit round. Top with a bit of Mozarella cheese if desired.
- Bake at 400 F for about 10 to 13 minutes or until golden brown.
- Serve warm.
PIADINE ROMAGNOLE (ITALIAN FLATBREAD)
This is a traditional recipe from my fathers family. There a many versions of them. For this reason I will give alternatives for the ingredients. Traditional it is eaten with Parma ham and rucola. You can fill it with cheese or whatever you like. These should be more cripy than mexican tortilla and should be eaten just after cooking. Don't store them tight, they would turn too soft. Fold the warm piadina and fill it with your favorite ingredients.
Provided by Artandkitchen
Categories Breads
Time 1h20m
Yield 8 piadina
Number Of Ingredients 6
Steps:
- Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
- Lest rest at least 60 minutes.
- Cut into 8 slices and shape them into balls.
- Roll out each ball until about 10 inches size. You will not need flour on the table.
- Put the rolled out piadine on a tray using parchment foil to separate them .
- Now heat up your skillet or an old non sticking fry pan to medium high.
- Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
- In the meanwhile roll out the second piadina.
- Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
- Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.
ITALIAN BISCUIT FLATBREAD
This is a "focaccia-like" bread. They are a breeze to make and are delightful with vegetable soups! I have been making these for so long I have forgotten where I found the recipe. This is fun to make with the kids too!
Provided by Michelle S.
Categories Breads
Time 28m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- In a small bowl combine mayonnaise, cheese, basil, oregano, green onion and garlic.
- Separate dough into 10 biscuits.
- On an ungreased cookie sheets, press or roll each biscuit to a 4 inch circle.
- Spread approximately 1 tablespoon of the cheese mixture over each of the circles to within 1/4 inch of edge.
- Bake for 10- 13 minutes or until golden brown.
Nutrition Facts : Calories 166.8, Fat 9.7, SaturatedFat 2.7, Cholesterol 8.9, Sodium 500.3, Carbohydrate 15.9, Fiber 0.6, Sugar 3.2, Protein 4.5
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